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10 Variations of Maggi That You Must Definitely Try Out

Maggi – a two syllable word, a two-minute dish and simply too yummy. It is the one food that is a favorite with almost everyone – children, youngsters, adults (especially hostelites and single people), and of course the person who is on kitchen duty. You can make it quickly – in two minutes or you can experiment and innovate to make your own version – there is a reason why the phrase meri Maggi exists. Maggi is versatile, just let your chef’s imagination take over and create your own secret Maggi recipe.

But, if cooking is not your forte or you are not a Maggi person (horror!), then we’ve put together a list of variations of Maggi that you must try out – to either get your Maggi imagination flowing or to get converted.

The Plain and Simple/Butter Maggi – The original two-minute version of Maggi. This is for the non-cooks and the lazy bums. All you need to do is get a pack with your choice of tastemaker – veg/non-veg, boil water, add the noodles, boil for two minutes, add the tastemaker, some butter and there you go. You have your snack, lunch, or dinner ready. No stress and no fuss.

The Vegetable Maggi – If you’re feeling guilty of eating too much unhealthy food or are in need of adding some vegies to your diet – then this version is for you. Just add your choice of vegetables – capsicum, tomato, onion, carrots, green peas, corn, cabbage, cauliflower, spring onions, to the Maggi and get a healthy and tasty dish ready. All you need to do is boil the vegetables a for a few minutes, add some salt and butter, and then add the Maggi (with the tastemaker or with a tadka). We suggest some Punjabi tadka!

The Indian Maggi – This variation of Maggi proves the saying - 'You can take the Indian out of India, but you can never take the India out of the Indian'. We have our own version of everything, even Maggi. The Indian Maggi can be made the plain and simple way by adding a tadka comprising of tomato, onion, ginger, jeera, red/green chili, some salt to taste or with additions like paneer, chicken, and vegetables, along with the tadka.
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The Dal Maggi – This is another but probably less popular version of the vegetable Maggi. Here instead of the vegetables – add lentils (pre-boiled) – Mung, or tur, or sprouts to your dish. If you’re up for a little more work, then instead of the tastemaker add a tomato – onion tadka to it.

The Soup Maggi - This is an extension of the salad Maggie – just add a vegetable stock, vegetables or chicken, add a tadka and your pack of Maggi (pre-boiled). Let it boil for a few minutes, then add some butter to it and your Soup Maggi is ready.

The Egg Maggi – Another simple and easy variation. To make an egg Maggi all you need to do is add an egg or two along with the Maggi while boiling it. Once boiled, whisk the mixture, add some butter and black pepper to it and your egg Maggi is ready.

The Black Pepper and Cheese Maggi – To make black-pepper and cheese Maggi, just add a generous helping of cheese (any), and black pepper after it is boiled and microwave it for 2-3 minutes. Remove from the oven and dig into the hot cheesy heaven.

The Chicken/Prawn Maggi – You will need fresh/frozen chicken(boneless) or prawns for this version of Maggi. If you have leftovers from the night before, then nothing like it! If no leftovers, then first prepare the chicken (boiled/ tandoori) or prawn (fried), add it to the Maggi and give it a nice spicy tadka.

The Salami Maggi – Just replace the chicken/ prawns with salami and you have another nice and meaty version of Maggi ready to eat.

The Maggi Cutlets/Tikkas – This is for the real cooks to add a little oomph to their regular aloo tikki. To make Maggi cutlets you need to add pre-boiled Maggi to a mix of boiled potatoes, carrots, and green peas. Add the masala of your choice – green/red chilli, jeera powder, black pepper, salt, onions, and garlic. Make round flat cakes from this mixture and dip this mixture in rawa, or bread crumbs and then roast them just like you would your aloo tikki.